First we mixed up a sauce for the potato filling and later for the salad dressing.

A bit of mayo, tomato paste, anchovey paste [I had to search for this, sounds gross, but makes the dish. Like fish sauce is to Thai food] And trader joe’s dijon mustard which was heavenly. I have a new love in the condiment category.

MIX

Onion – Chopped

To save on time, the potatoes went into the microwave first then were halved and scooped out.

amounts of cider and trader joe’s olive tapenade were consumed in the process 😉

Onion then went on the stove with olive oil and a sprinkle of salt

Zucchini was washed and then chopped. In a food processor with a chopping attachment. I have never used one of these before and felt like a little kid at a candy store, for the very first time. Out of this world. If I owned one of these I would be chopping everything and anything all day long for no apparent reason, maybe it’s a good thing I’m not in possession of one yet 😉

Beautiful

Zucchini chopped – and into the pan on light heat with olive oil and sprinkles of salt and pepper. With a bit of parmesan cheese at the end.

water, more dijon, and lemon juice was added to some of the previous made sauce and tossed with fresh arugula

The potatoes were filled, baked, topped with more dijon mixture, broiled, then set on a plate.

Dessert was a homemade blueberry crumble, made by the host, with fresh blueberries from their back yard. I don’t think there is anything better.